Ikarian Wild Greens Pie (Einkorn Crust)
This rustic pie honors the Ikarian tradition of hortopita by swapping refined white flour for nutrient-dense, hand-rolled einkorn and replacing seed oils with generous amounts of extra-virgin olive oil. The filling bursts with the earthy, mineral-rich flavor of foraged wild greens like dandelion, chicory, and amaranth, bound together with fresh herbs and a hint of lemon zest.
A little context
In Ikaria, the Blue Zone where residents frequently live past 100, wild greens are a daily staple, often cooked simply with olive oil and lemon. Traditional recipes sometimes include a touch of sugar to balance bitterness or use generic vegetable oil; here, we honor the tradition by using only the natural sweetness of ripe fruit or date syrup if absolutely needed (though this version relies on the greens' natural balance) and exclusively high-quality, cold-pressed extra-virgin olive oil. The einkorn crust replaces the modern white flour, returning the dish to its ancestral, nutrient-dense roots without sacrificing texture.
Method
- 01
Prepare the greens
Thoroughly wash the wild greens. If using bitter varieties like dandelion or chicory, blanch them in boiling salted water for 2 minutes, then immediately shock in ice water. Squeeze out excess moisture firmly with your hands or a clean kitchen towel; the greens must be very dry to prevent a soggy crust.
- 02
Make the dough
In a large bowl, whisk together the einkorn flour and sea salt. Drizzle in the 120 ml of extra-virgin olive oil and mix with a fork until crumbly. Gradually add the ice water, mixing gently with your hands until the dough just comes together. Do not over-knead; einkorn is delicate. Wrap in plastic and rest at room temperature for 20 minutes.
- 03
Preheat and prep pan
Preheat your oven to 200°C (400°F). Brush the bottom and sides of your skillet or pie dish with a thin layer of olive oil.
- 04
Roll the crust
Divide the dough into two portions (one slightly larger for the base). On a surface dusted with einkorn flour, roll the larger portion into a circle slightly larger than your pan. Gently transfer it to the pan, pressing it into the bottom and up the sides. Trim any excess overhang but leave a small rim.
- 05
Mix the filling
In a large bowl, combine the squeezed-dry chopped greens, dill, mint, parsley, minced garlic, crumbled feta, and beaten eggs. Pour in the 80 ml of olive oil and lemon juice. Season with a pinch of sea salt and black pepper. Toss gently until everything is evenly coated.
- 06
Assemble the pie
Spread the green mixture evenly over the bottom crust, pressing down lightly to compact it. Roll out the second piece of dough for the top crust and place it over the filling. Crimp the edges firmly to seal. Cut 3-4 small slits in the top to allow steam to escape.
- 07
Bake
Brush the top crust lightly with a teaspoon of olive oil. Bake for 40-45 minutes, or until the crust is deep golden brown and the filling is bubbling. If the edges brown too quickly, cover loosely with foil.
- 08
Rest and serve
Remove from the oven and let the pie rest for at least 15 minutes before slicing. This allows the filling to set and the flavors to meld. Serve warm or at room temperature.
Pro tips
- ✦Sourcing wild greens: If you cannot forage, look for 'horta' mixes at Greek specialty markets or substitute with a mix of organic kale, chard, and arugula, though the distinct bitter profile will be milder.
- ✦Moisture control: The single biggest mistake in this pie is wet greens. After blanching, squeeze them until they feel like a damp sponge, not a wet rag.
- ✦Einkorn handling: Einkorn dough is softer and more fragile than modern wheat. Handle it gently and don't worry if it looks slightly uneven; it will bake into a tender, flaky crust.
- ✦Olive oil quality: Since olive oil is the primary fat, use a high-quality, early-harvest EVOO with a peppery finish to maximize polyphenol intake.
Substitutions
- pasture-raised feta cheese → fermented cashew cheese or nutritional yeast (for a strictly vegan, dairy-free version that maintains the umami and probiotic benefits)
- mixed wild greens (dandelion, chicory) → fresh spinach and kale mix (easier to find year-round, though less mineral-dense than true foraged greens)
- einkorn flour → spelt flour (whole grain, sprouted) (similar ancient grain profile, though slightly less digestible for some)
Storage
Store in an airtight glass container in the refrigerator for up to 4 days. The flavors often improve on day two. Can be frozen in individual slices for up to 2 months; thaw in the fridge and reheat in an oven at 180°C (350°F) to restore crispness.
What to serve with it
- A glass of dry, low-sulfite red wine (e.g., Assyrtiko or Primitivo)
- Sparkling water with a wedge of lemon and fresh mint
- Green tea with a slice of raw ginger
- A simple tomato and cucumber salad dressed with lemon and oregano
FAQ
Can I make this gluten-free?+
Einkorn contains gluten, though it is often better tolerated. For a gluten-free version, substitute the einkorn with a high-quality blend of almond flour and cassava flour, adjusting the liquid as needed since these flabs absorb differently.
Why do I need to blanch the greens?+
Blanching reduces the oxalate content in greens like spinach and dandelion, which can interfere with mineral absorption, and it softens the tough fibers, making the pie more palatable while preserving the nutrients.
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